1 (4 oz.) pkg. cream cheese, softened
1 c. whipping cream
18 lg. marshmallows, quartered
1 lb. fresh or frozen cranberries
1 med. apple, cored and quartered
1 c. plus 2 tbsp. sugar
2 (3 oz.) pkgs. cherry gelatin
2 c. boiling water
1/2 c. chopped pecans

START A DAY AHEAD.

In a mixing bowl, whip cream cheese with electric mixer. At low speed, gradually add cream. DO NOT WHIP! Stir in marshmallows. Cover and chill overnight to soften marshmallows. In a food processor blend together cranberries and apples. Add sugar and set aside. In a saucepan, boil water and dissolve gelatin. Pour into a bowl and chill until thick and syrupy. Fold in cranberries and nuts. Cover and chill overnight.

Next day: In a mixing bowl, whip chilled marshmallow mixture at high speed until thick and creamy. Spread over gelatin.